Forum Replies Created
-
AuthorPosts
-
Will decided he wanted to make hoagie buns. He looked at lots of recipes including King Arthur's but none quite had the profile he wanted. He found a recipe and watched the video.
The instructions were a little difficult to understand. I'm still trying to get my head around why the author felt it was necessary to proof instant yeast. He also said to proof with diastatic malt but it was optional. No mention of using sugar instead. Of course it didn't proof, but I know that the SAF yeast in the freezer is good and I also bought some at HT on my way home. Will had never used yeast before. I told him to go ahead and make the dough - it was instant yeast and the point was it didn't need to be proofed. The dough rose nicely. He kneaded it the way it was indicated, but it was rather rough handling.
The bottom line is they did bake up nicely, if a little dense. The flavor is really good. He will try again with the modifications he's learned. I'll keep you posted.
I wish we had a decent farmer’s market- Will brought some more eggplant from the garden - I grilled that, onion and a few mushrooms - chopped it up and tossed it with cavatappi, cream, parmigian, and fresh basil - it was good
When I finished my Zoom yoga class this morning, I came out and Will had made drop biscuits with sourdough discard - his first time and they are really good. We had egg, cheese and turkey sausage breakfast sandwiches for brunch. Yum.
We had tuna sandwiches
I think the paella was even better tonight. The flavors melded nicely
Oh yum, BakerAunt - sometimes the photos on the websites make me think I want them too.
All our tomato plants are gone - most of the plants in the community garden look the same. Beans and cucumbers are gone. The only things still doing well are the eggplants, peppers and flowers - all the peppers are some version of hot peppers. I forgot to ask Will, but I think the basil and parsley are still doing OK.
The folks who took over the one plot we've already relinquished have started setting up their beds. Will offered them the cattle panel trellises he made and they gladly took them and have already put up one of them - great for tomatoes, peas or beans. When the rest of our plants are done we will give up our current bed.
I don't think I've mentioned it, but I closed in June on the condo I've been living in - I bought it from my landlord. So, now we're figuring out what spaces are "ours" and what the limitations on putting planters on one side where we get the most sun. We didn't start tomato plant seeds soon enough for a fall crop, but we're going to focus on greens and such which should hopefully be easier than trudging to the garden.
Glad to hear others are having issues. Once upon a time, we liked Nathan's but they seem to have gone the way of others.
Len, if I ever make it to my nearest WF (1 ½ hours away), I'll have to try the 365 dogs - I like the house brand, most everything I've tried has been good.
I was off today so I made the paella. We enjoyed it. I used 2 tablespoons of olive oil to sauté the vegetables, added the beans in with the stock and tomatoes. And, yes it did take longer but then I was using a Dutch oven as I don’t have a big enough skillet.
We used eggplant straight from the garden and some of the last tomatoes. The bean plants are gone now so Will had to buy them at Harris Teeter. Arborio rice was on sale.
We can’t seem to find good hot dogs. Even brands we used to like aren’t good any more. I miss Kayem from up north. The make Fenway franks which are different (better) than Ballpark franks. I’ve been thinking about trying some of the higher end brands - we don’t eat them that often anyway.
I also miss Portuguese linguica and chorizo - easy to find around New Bedford.
Thank you janiebakes, it looks pretty simple. I look forward to trying it.
Janiebakes, your paella sounds delicious. Would you be willing to share your recipe? I've had a vegetarian one bookmarked for years, but it seems long-winded.
I meant to add a comment about Will's queso - we found a recipe that doesn't use velveeta but uses real cheese and evaporated milk. He's found that using melty cheeses like jack cheese, etc. works best. I think it also uses cornstarch instead of flour. It doesn't separate.
That's a good idea, Joan!
We're going to have our version of Arroz con Pollo - brown rice, grilled chicken, homemade queso sauce and assorted sautéed vegetables - I think Will's got onions, mushrooms and tomatoes.
We had grilled cheese with fresh garden tomatoes and avocado on Will's sourdough Saturday night.
Ike Sewell was a friend of my FIL and the story I heard was that he came back from the war with the pizza idea. My FIL had been asked to be an investor (I think in Uno) but declined. My understanding was that the dressing was really his wife’s recipe. But, I heard that many years ago from my husband. In the early 80s when Uno was expanding the Sewalls came and took them out to an opening in Florida in a limo. My husband was able to join them since he was visiting his parents. I can’t remember if I was in Winter Park packing the house or in Massachusetts, but I missed it nonetheless.
I have no idea where the truth lies.
-
AuthorPosts
